
Soft, buttery sugar cookie bars topped with creamy vanilla frosting and festive red and green sprinkles—an easy make-ahead treat perfect for holiday gatherings.

This Christmas sugar cookie bars recipe has been a holiday staple in my kitchen for years. I first discovered the idea of turning classic cut-out cookie dough into a tray-bake one December when I needed to bring a dessert to three different parties and wanted to avoid the chaos of rolling and cutting dozens of individual cookies. The result was everything I hoped for: buttery, tender bars with the bright vanilla frosting and playful sprinkles that instantly read as holiday cheer. The texture sits somewhere between a thick sugar cookie and a soft blondie—chewy in the center with lightly golden edges—and it always brings people back for seconds.
I love this version because it marries ease and nostalgia. It uses pantry staples and comes together quickly, yet it keeps that classic sugar cookie flavor thanks to a generous amount of butter and vanilla. My kids call it "holiday cake in a pan," and every year my neighbor asks for the recipe when she sees the tray disappear at caroling night. If you want a reliable, crowd-pleasing sweet that travels well and dresses up beautifully with sprinkles, these bars will become your new go-to.
In my experience, the simplest tweaks make the biggest difference: chilling the dough briefly keeps edges from spreading too thin, and spreading the frosting on fully cooled bars keeps it from melting into the cookie. My family always asks for an extra pan during the first week of December.
Use room-temperature butter and eggs for the best texture. If you only have salted butter, reduce added salt to a pinch.
My favorite aspect is how reliably they bring people together—everyone picks their favorite corner piece. One year I baked them for a school bake sale and a neighbor reported they were the fastest-selling item. They make a great cookie exchange substitute because you can cut them into different sizes to share.
Store the bars in a single layer in an airtight container at room temperature for 1–2 days; beyond that, refrigerate to preserve the frosting and texture for up to 5 days. To freeze, cut into bars, flash-freeze on a baking sheet until firm, then stack with parchment between layers and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving to restore the soft, tender crumb.
For a dairy-free version, use a plant-based butter alternative and substitute non-dairy milk for heavy cream; note the flavor will shift slightly and the frosting may be less rich. To reduce sugar, swap half the granulated sugar for a granular sugar substitute that measures cup-for-cup, but expect a denser texture. If you need gluten-free, replace the flour with a 1:1 gluten-free flour blend with xanthan gum and test for doneness as absorbency varies.
Cut into small squares for cookie plates or larger bars for dessert platters. Pair with hot cocoa, mulled cider, or strong coffee to cut the sweetness. Garnish with edible gold dust or a light dusting of powdered sugar for an elegant touch. They also make charming homemade gifts—stack a few in a clear box with a ribbon for neighbors or teachers.
Sugar cookies are a long-standing holiday tradition in many American households, tracing roots to European biscuit and confection traditions brought by early settlers. The tray-bake adaptation simplifies the labor-intensive rolling and cutting while preserving the same aromatic butter and vanilla profile that makes sugar cookies synonymous with Christmas celebrations across the United States.
For winter, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dough. For spring or summer celebrations, swap red and green sprinkles for pastel colors or lemon zest and fresh berry compote on top of the frosting. For a New Year’s twist, fold in edible glitter or use metallic sprinkles.
Make the bars up to two days in advance and store them in the refrigerator after frosting to save time on the day of your event. Alternatively, bake and freeze unfrosted bars; thaw, then whip the frosting and finish fresh for a just-made appearance. Pack bars in single portions in small airtight containers for grab-and-go treats during holiday hosting.
These Christmas sugar cookie bars have a comforting simplicity that makes them perfect for busy holidays. They’re forgiving, adaptable, and always welcome on a dessert table. Give them a try this season—you might find they become the new family tradition.
Chill the dough in the pan for 10–15 minutes before baking to prevent over-spreading and keep thicker edges.
Cool completely before frosting to avoid a runny topping; refrigerate briefly after frosting for clean slices.
Use an offset spatula and a warm knife wiped between cuts for neat bars.
This nourishing christmas sugar cookie bars recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Freeze unfrosted bars for up to 3 months. Thaw in the refrigerator overnight and frost before serving.
Room-temperature eggs mix more evenly into the butter, giving a smoother texture. If you forgot to remove them from the fridge, place eggs in warm water for 5 minutes to take the chill off.
This Christmas Sugar Cookie Bars recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease the parchment.
Beat softened butter with granulated and powdered sugar until pale and fluffy, about 2–3 minutes, scraping the bowl as needed.
Add eggs one at a time, mixing until incorporated, then add vanilla. Mix until combined but avoid overworking.
Whisk flour, baking powder, and salt in a separate bowl. Add to wet ingredients on low speed until just incorporated.
Fold in jimmy sprinkles gently and press dough into the prepared pan evenly; chill 10–15 minutes if you prefer thicker bars.
Bake at 350°F for 18–22 minutes until edges are lightly golden and the center springs back. Do not overbake to keep bars tender.
Cool completely in the pan, then beat frosting ingredients until smooth. Spread frosting over cooled bars and add extra sprinkles.
Lift bars from pan using parchment overhang. Slice into 24 squares with a sharp knife, wiping the blade between cuts for neat edges.
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